 |
 |
 |
 |
 |
 |
| Time Was Ruth & John P. O. Box 2151 Sequim Washington 98382 360-477-4128 |
 |
 |
 |
 |
 |
 |
 |
| Read the latest issue of Time Was Antiques' Newsletter: |
HELLO and welcome to the March/April 2008 newsletter of TIME WAS
ANTIQUES--your virtual shopping source for English antiques, collectibles,
Shelley China and everything for the tea table and more with a British
accent!
http://www.timewasantiques.net
*************************************************
IN THIS ISSUE:
1. WHAT'S NEW?--LOOKING FORWARD TO ENGLISH BUYING TRIP
2. CAMDEN MARKET FIRE
3. FUN FOCUS....SUGAR CRUSHERS AND 17TH CENTURY LIFE
4. SPRINGFLING SALE CONTINUES
5. TEA RECIPE OF THE MONTH--CHICKEN AND ASPARAGUS SPRING
CREPES
*************************************************
1. WHAT'S NEW?--LOOKING FORWARD TO ENGLISH BUYING TRIP
Greetings on this sunshiney day. Want to get my newsletter done
(like a good girl work before fun!) and go for a walk in the sun.
It's exciting to know that 2 weeks from toaday we will be England on
our annual buying trip. We are both excited and apprehensive because of
the weak dollar. We have been having quite a few foreign sales lately
because of this. It makes me laugh when someone from England buys one of
our English items and it gets shipped back to where it originated. I
guess I should feel like I was reuniting expats!
We will be home again on May 11th and shipping will resume the 12th of
May. During the time we are gone, I will have my laptop and will be
answering any emails or questions and processing your orders, but shipping
will not be until the 12th or 13th.
We are looking for our usual favorites like Shelley China, small silver
items and anything tea related. It's always like Christmas when the
cartons arrive! Amazing that you can forget things in a few weeks. Also,
opening the arriving cartons brings back all the memories of the trip
in an instant. It's "Oh, I remember that knife rest! Remember when we
got it that Sat. in Potobello? Remember where we had tea that day?" You
know what I mean. During the trip we will be visiting the pottery at
Stoke-On-Trent where Dunoon is made and we hope to talk them into more
Cottage design mugs!!!
If there is anything you would like us to look for for you, please
email us at teatiques@tias.com and we will put your Want on our Customer
Want List.
***************************************************
2. CAMDEN MARKET FIRE
I am grieving for the loss of a fun antiques area in London last
week by fire.
The area called Camden Stables Market in northern London
had a disastrous fire the evening of 9th Feb in a favorite area for us
to go on our annual English buying trips. The area of Camden Town has
several venues including the Stables Market including the old Horse
Hospital, Camden Lock and Camden High Street with Camden Passage. The
fire
involved the Stables Market and part of the Lock market.
The photo at left is the Camden Town Crier outside the market on a
Saturday which is a peak time. The man facing the camera in the rear is my
DH. The crier was pressed into service this last Saturday as traders
set up makeshift stalls and shared whatever areas were undamaged. A neat
photo from 2 days after is a local pub with the menu board outside
reading "We're not burning...come inside for cold beer...Free drinks for
firefighters".
The are has seen it's bit of controversy lately with the redevelopment
plans scheduled to close the market anyway and redo it. Many fear it
would mean an end to the centuries old small traders...that they would be
displaced in the construction with upmarket chain stores which we hope
won't happen.
We have formed relationships with several traders in the Horse Hospital
adjacent to the Stables Market and it would be a shame to see them
routed out by a fancier chain store.
Here are a few fire photos I found from the BBC website. One is of the
locks next to the Stables where you can catch a canal boat back through
Regent Canal to Regent Park which we loved doing in the good weather
at the close of our shopping the markets for a leisurely way back to
central London...especially as some of the tube stops don't run on Sat.
afternoon.
Best wishes to all the traders at the markets and hope you are back up
and functioning soon!
To see the photos, this link takes you to my Time Was Antiques blog
where I posted the photos and story on Feb. 26, 2008:
http://timewasantiquesfamily.blogspot.com/
**************************************************
3. FUN FOCUS....SUGAR CRUSHERS AND 17TH CENTURY LIFE
I guess I decided to focus on SUGAR CRUSHERS in the issue of the
newsletter because I just found several in the last carton put online form
last year's English buying trip.
Sugar crushers were an important utensil to the late 18th century
through the victorian era. Sugar was a valuable commodity that was
imported from British colonies and protectorates because sugar cane did not
grow in England's cooler climate. The raw sugar arrived in large
tapering cone shapes and had the texture of your brown sugar when it dries
out
and becomes like a rock. With the popularity of sugar sweeping the
country, various tools resulted. There were sugar nicks to bite a chunk
off from the cone into useable sized pieces for your cup of tea. One lump
or two?? But the lumps still needed to be crushed in order to flavor
the tea correctly so sugar crushers developed.
Originally sugar crushers were wook, then were made as skills developed
into metal or glass. The sugar crushers or sugar tampers were used to
crush the sugar lomp into powder in the cup. Most early sugar crushers
hand a button bottom for the crushing and a flat area for a finial.
Some had leaf shaped tops and fancy ones even had a crushing button one
end and a spoon the other to do dual duty.
Tosya, mixologists have a descendant of the sugar crusher in their bag
of tools called a "muddler" but the purpose is the same. In the 1920s
when cocktails became popular someone with the gift for repurposing
found a sugar crusher in the pantry and used it on a cocktail and the
muddler surged to popularity and grandma's discarded sugar tamper was
resurrected.
You can see some sugar crushers or sugar tampers or muddlers mixed in
with sugar shakers and sifting spoons at Time Was Antiques at this URL:
http://pages.timewasantiques.net/8824/InventoryPage/1574896/1.html
Also for a wonderful glimpse at what life was like in the 17th century,
visit this URL and read the article. It is really fascinating and
makes me very happy we live in this century!
http:17th Century Life
****************************************************
4. SPRINGFLING SALE CONTINUES
Although our public SPRINGFLING 10% off coupon sale ends tomorrow, it
is still available to newsletter readers. Just write RETURN in the
comments box of your order and you will receive your 10% discount.
http://www.timewasantiques.net
***************************************************
5. TEA RECIPE OF THE MONTH--CHICKEN AND ASPARAGUS SPRING
CREPES
I am celebrating spring and enjoying the lovely fresh asparagus coming
on the market which is why I chose this as our recipe for this issue.
It is taken from a Tea Time Magazine book called Celebrating Tea. I have
long been a subscriber and am now an advertiser in Tea Time Magazine.
You can visit them online at: http://www.teatimemagazine.com/
Makes 12 crepes
FILLING:
9 tablespoons butter, divided
1/4 Cup all purpose flour
1 1/2 Cups chicken broth
1 cup milk
1 lb fresh asparagus, washed
2 medium shallots, minced
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chopped cooked chicken
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In heavy-bottomed dutch oven over medium heat, melt 6 tablespoons
butter. Add flour, whisking constantly for 2-3 minutes, until lightly
browned. Gradually add chicken broth and milk, whisking constantly, until
mixture comes to a boil. Reduce heat to low and simmer 20 - 25
minutes, whisking frequently; remove from heat. Break off bottom of each
piece
of asparagus. Chop stems into 1/4 inch pieces to measure 1 cup.
reserve tips for garnish.
Cook chopped asparagus in boiling water 5 mins; drain. In medium
saute pan over medium heat, melt 2 tablespoons butter, Saute shallots 3
minutes; add garlic and saute 2 minutes. Add wine and cook 3 minutes.
Add everything except the reserved asparagus tips and stir well until
combined;
CREPES:
1/4 cup all purpose flour
1/2 teaspoon salt
1 1/4 cup milk
1 large egg
1 egg yolk
1 tablespoon melted butter
In medium bowl combine flour and salt. In medium bowl whisk
together milk, egg, egg yolk and melted butter. Gradually add flour mixture,
whisking until smooth.
Heat 8 inch non-stick skillet over med-high heat. Spoon 2 1/2
tablespoons of batter into the skillet; cook 30-45 seconds. Loosen crepe
with spatula and carefully turn over. Cook 30-45 seconds; transfer to
plate. Repeat with remaining batter.
MUSHROOM SAUCE:
1 cup condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup water
Preheat oven to 350 degrees. Grease 14X10X2 baking dish. In small bowl
combine sauce ingredients, mixing well. In a small saute pan over
med-high heat melt the remaining 1 tablespoon of butter. Saute asparagus
tips 1-2 minutes.
TO ASSEMBLE CREPES:
Spread about 1/4 cup filling across the center of a crepe and roll up.
Transfer crepe, seam side down to baking dish. Repeat. Spoon 2
tablespoons of sauce over each crepe and top with asparagus tips. Bake 15
minutes. Broil 2-3 minutes until lightly browned.
***************************************************
Thank you for visiting with us at Time Was Antiques and remember, our
previous customers are always eligible for our Returning
Customer 10% Discount. Just write RETURN in the comments area.
If you have questions, suggestions and or comments. Email us at
teatiques@tias.com
or
timewas@jeffnet.org
Visit us on the web at:
http://www.timewasantiques.net
http://www.antiquesattimewas.com
http://www.timewasantiques.com
*****************************************************
ANTIQUES--your virtual shopping source for English antiques, collectibles,
Shelley China and everything for the tea table and more with a British
accent!
http://www.timewasantiques.net
*************************************************
IN THIS ISSUE:
1. WHAT'S NEW?--LOOKING FORWARD TO ENGLISH BUYING TRIP
2. CAMDEN MARKET FIRE
3. FUN FOCUS....SUGAR CRUSHERS AND 17TH CENTURY LIFE
4. SPRINGFLING SALE CONTINUES
5. TEA RECIPE OF THE MONTH--CHICKEN AND ASPARAGUS SPRING
CREPES
*************************************************
1. WHAT'S NEW?--LOOKING FORWARD TO ENGLISH BUYING TRIP
Greetings on this sunshiney day. Want to get my newsletter done
(like a good girl work before fun!) and go for a walk in the sun.
It's exciting to know that 2 weeks from toaday we will be England on
our annual buying trip. We are both excited and apprehensive because of
the weak dollar. We have been having quite a few foreign sales lately
because of this. It makes me laugh when someone from England buys one of
our English items and it gets shipped back to where it originated. I
guess I should feel like I was reuniting expats!
We will be home again on May 11th and shipping will resume the 12th of
May. During the time we are gone, I will have my laptop and will be
answering any emails or questions and processing your orders, but shipping
will not be until the 12th or 13th.
We are looking for our usual favorites like Shelley China, small silver
items and anything tea related. It's always like Christmas when the
cartons arrive! Amazing that you can forget things in a few weeks. Also,
opening the arriving cartons brings back all the memories of the trip
in an instant. It's "Oh, I remember that knife rest! Remember when we
got it that Sat. in Potobello? Remember where we had tea that day?" You
know what I mean. During the trip we will be visiting the pottery at
Stoke-On-Trent where Dunoon is made and we hope to talk them into more
Cottage design mugs!!!
If there is anything you would like us to look for for you, please
email us at teatiques@tias.com and we will put your Want on our Customer
Want List.
***************************************************
2. CAMDEN MARKET FIRE
I am grieving for the loss of a fun antiques area in London last
week by fire.
The area called Camden Stables Market in northern London
had a disastrous fire the evening of 9th Feb in a favorite area for us
to go on our annual English buying trips. The area of Camden Town has
several venues including the Stables Market including the old Horse
Hospital, Camden Lock and Camden High Street with Camden Passage. The
fire
involved the Stables Market and part of the Lock market.
The photo at left is the Camden Town Crier outside the market on a
Saturday which is a peak time. The man facing the camera in the rear is my
DH. The crier was pressed into service this last Saturday as traders
set up makeshift stalls and shared whatever areas were undamaged. A neat
photo from 2 days after is a local pub with the menu board outside
reading "We're not burning...come inside for cold beer...Free drinks for
firefighters".
The are has seen it's bit of controversy lately with the redevelopment
plans scheduled to close the market anyway and redo it. Many fear it
would mean an end to the centuries old small traders...that they would be
displaced in the construction with upmarket chain stores which we hope
won't happen.
We have formed relationships with several traders in the Horse Hospital
adjacent to the Stables Market and it would be a shame to see them
routed out by a fancier chain store.
Here are a few fire photos I found from the BBC website. One is of the
locks next to the Stables where you can catch a canal boat back through
Regent Canal to Regent Park which we loved doing in the good weather
at the close of our shopping the markets for a leisurely way back to
central London...especially as some of the tube stops don't run on Sat.
afternoon.
Best wishes to all the traders at the markets and hope you are back up
and functioning soon!
To see the photos, this link takes you to my Time Was Antiques blog
where I posted the photos and story on Feb. 26, 2008:
http://timewasantiquesfamily.blogspot.com/
**************************************************
3. FUN FOCUS....SUGAR CRUSHERS AND 17TH CENTURY LIFE
I guess I decided to focus on SUGAR CRUSHERS in the issue of the
newsletter because I just found several in the last carton put online form
last year's English buying trip.
Sugar crushers were an important utensil to the late 18th century
through the victorian era. Sugar was a valuable commodity that was
imported from British colonies and protectorates because sugar cane did not
grow in England's cooler climate. The raw sugar arrived in large
tapering cone shapes and had the texture of your brown sugar when it dries
out
and becomes like a rock. With the popularity of sugar sweeping the
country, various tools resulted. There were sugar nicks to bite a chunk
off from the cone into useable sized pieces for your cup of tea. One lump
or two?? But the lumps still needed to be crushed in order to flavor
the tea correctly so sugar crushers developed.
Originally sugar crushers were wook, then were made as skills developed
into metal or glass. The sugar crushers or sugar tampers were used to
crush the sugar lomp into powder in the cup. Most early sugar crushers
hand a button bottom for the crushing and a flat area for a finial.
Some had leaf shaped tops and fancy ones even had a crushing button one
end and a spoon the other to do dual duty.
Tosya, mixologists have a descendant of the sugar crusher in their bag
of tools called a "muddler" but the purpose is the same. In the 1920s
when cocktails became popular someone with the gift for repurposing
found a sugar crusher in the pantry and used it on a cocktail and the
muddler surged to popularity and grandma's discarded sugar tamper was
resurrected.
You can see some sugar crushers or sugar tampers or muddlers mixed in
with sugar shakers and sifting spoons at Time Was Antiques at this URL:
http://pages.timewasantiques.net/8824/InventoryPage/1574896/1.html
Also for a wonderful glimpse at what life was like in the 17th century,
visit this URL and read the article. It is really fascinating and
makes me very happy we live in this century!
http:17th Century Life
****************************************************
4. SPRINGFLING SALE CONTINUES
Although our public SPRINGFLING 10% off coupon sale ends tomorrow, it
is still available to newsletter readers. Just write RETURN in the
comments box of your order and you will receive your 10% discount.
http://www.timewasantiques.net
***************************************************
5. TEA RECIPE OF THE MONTH--CHICKEN AND ASPARAGUS SPRING
CREPES
I am celebrating spring and enjoying the lovely fresh asparagus coming
on the market which is why I chose this as our recipe for this issue.
It is taken from a Tea Time Magazine book called Celebrating Tea. I have
long been a subscriber and am now an advertiser in Tea Time Magazine.
You can visit them online at: http://www.teatimemagazine.com/
Makes 12 crepes
FILLING:
9 tablespoons butter, divided
1/4 Cup all purpose flour
1 1/2 Cups chicken broth
1 cup milk
1 lb fresh asparagus, washed
2 medium shallots, minced
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chopped cooked chicken
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In heavy-bottomed dutch oven over medium heat, melt 6 tablespoons
butter. Add flour, whisking constantly for 2-3 minutes, until lightly
browned. Gradually add chicken broth and milk, whisking constantly, until
mixture comes to a boil. Reduce heat to low and simmer 20 - 25
minutes, whisking frequently; remove from heat. Break off bottom of each
piece
of asparagus. Chop stems into 1/4 inch pieces to measure 1 cup.
reserve tips for garnish.
Cook chopped asparagus in boiling water 5 mins; drain. In medium
saute pan over medium heat, melt 2 tablespoons butter, Saute shallots 3
minutes; add garlic and saute 2 minutes. Add wine and cook 3 minutes.
Add everything except the reserved asparagus tips and stir well until
combined;
CREPES:
1/4 cup all purpose flour
1/2 teaspoon salt
1 1/4 cup milk
1 large egg
1 egg yolk
1 tablespoon melted butter
In medium bowl combine flour and salt. In medium bowl whisk
together milk, egg, egg yolk and melted butter. Gradually add flour mixture,
whisking until smooth.
Heat 8 inch non-stick skillet over med-high heat. Spoon 2 1/2
tablespoons of batter into the skillet; cook 30-45 seconds. Loosen crepe
with spatula and carefully turn over. Cook 30-45 seconds; transfer to
plate. Repeat with remaining batter.
MUSHROOM SAUCE:
1 cup condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup water
Preheat oven to 350 degrees. Grease 14X10X2 baking dish. In small bowl
combine sauce ingredients, mixing well. In a small saute pan over
med-high heat melt the remaining 1 tablespoon of butter. Saute asparagus
tips 1-2 minutes.
TO ASSEMBLE CREPES:
Spread about 1/4 cup filling across the center of a crepe and roll up.
Transfer crepe, seam side down to baking dish. Repeat. Spoon 2
tablespoons of sauce over each crepe and top with asparagus tips. Bake 15
minutes. Broil 2-3 minutes until lightly browned.
***************************************************
Thank you for visiting with us at Time Was Antiques and remember, our
previous customers are always eligible for our Returning
Customer 10% Discount. Just write RETURN in the comments area.
If you have questions, suggestions and or comments. Email us at
teatiques@tias.com
or
timewas@jeffnet.org
Visit us on the web at:
http://www.timewasantiques.net
http://www.antiquesattimewas.com
http://www.timewasantiques.com
*****************************************************
